Mexican Corn on the Cob

Mexican Corn on the Cob (also called Mexican Street Corn and Elote Corn) is a favorite street food in Mexico that’s easy to make at home on your grill. Grill sweet corn on the cob is coated with butter and grilled until it gets a lovely char, then slathered with chili mayo and finished with fresh cilantro, crumbled cotija cheese, a sprinkle of smoked paprika and a squeeze of lime. Serve it in this classic way or mix things up and serve it as a Mexican street corn recipe off the cob, aka Mexican Street Corn Salad!

When you mention the word ‘Spork‘ to people who live in Bend, Oregon, they swoon. “Oh, have you tried their Spicy Fried Chicken? **groan** It’s amazing!” “But, the Chilaquiles, they’re my favorite – so authentic, with crema and cotija.” And then there’s the Hoisin Pork Belly Sando, the Pork Carnitas Tacos, the Coconut Green Curry Bowl, the Lomo Salatado, the Grilled Mexican Sweet Corn (Mexican Corn on the Cob)… All of these dishes fall into one category, street food, global streetfood, Spork’s tagline.

We first tried Spork’s food when we were looking for a house in Bend 4 years ago. Back then, we were handed these mouthwatering morsels through the window of an Airstream trailer, often at some Summer event’s outdoor food court. It seemed like magic that they could conjure such magnificent flavors from such a tiny kitchen, but that was part of the charm.

So when we first saw the Spork logo and a message “coming soon” on the glass door of a building on Newport Avenue, we were: #1, thrilled, and #2, scared. Could they transition to a full blown restaurant and maintain their mojo?

The answer: a resounding Yes!

A few weeks ago we had several ears of corn in our CSA share, so I decided to try making Mexican corn on the cob at home. My muse, Spork’s Grilled Sweet Corn of course. After 2 attempts, I wasn’t satisfied. Something was missing. What to do?

When all else fails, ask.

Hi there,

I’m a Bend local and love your food! My husband and I were so excited to see your name on the door of your new restaurant on Newport and then it seemed like it took forever before we could eat there. We were afraid that the magic of the Airstream environment might be lost, but NO! your food is still awesome and we love the vibe in the restaurant.

I have a food blog – https://pinchandswirl.com/ – and I’d love to do a post raving about Spork. But I need a recipe. Would you be willing to share your recipe for your fabulous grilled Mexican corn with me (and my readers)? I’d so appreciate it!

Best regards,

Marissa

Reply:

Heya Marissa thanks for getting in touch …

There isn’t really a recipe for that dish … and it’s one of those dishes that you can make however you’d like, really. Grilled corn + butter + mayo + cotija + whatever else you feel like … is how it’s done in Mexico … spice the mayo with things … squeeze lime … salt … chili powder … fresh cilantro … you know? There’s a hundred variations … some people grill the corn with the husk on … some don’t …

About Marissa

The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, easy, mouthwatering recipes designed for home cooks.

This. Is. GOLD!!! I just saw this in your round up. I’ve seen a gazillion Mexican corns but THIS is a proper one! Don’t you love restaurants that share their secret recipes? Pinning! I can’t lose this, I actually HAVE corn and was searching for a Mexican recipe!! (PS I was thinking of making my mayo with pureed chipotle in adobo…)

Hi Marissa! I doubled the recipe and added an 8 oz, can of baby clams with the liquor. It really added to the flavor! We had it with your corn and homemade flour tortillas (and will be having it again!). This would be good to serve in chilled martini glasses for a summer party! BTW, eat it with a spoon so you get a good mix in every bite!

Hi Marissa! Just the other day my husband and I were talking about Mexican corn. My only problem is, where we are I can’t get cojita cheese – any suggestions for a substitute? Appreciate it! I just picked up everything I need for Mexican seafood cocktails and this corn would go great with them!

Hi Marissa! I first had this in a hole-in-the wall joint in MI. Combine 1-1/2 c. clamato juice, 1/4 c. catsup, 1/4 c. fresh lime juice, Tabasco to taste, a good pinch of salt, 1/2 c. finely chopped onion and 1/4 c. chopped cilantro (or parsley). Gently fold in 1 avocado cut into small cubes, 1/2 pound crab meat and 1/2 pound shelled and deveined shrimp. I can’t take credit for the recipe – I found it somewhere on the internet. It is really, really good!

How fantastic does this recipe look! Mexican corn is huge here and we love it smothered with all of those spicy, tangy flavours and creamy cheese and mayo. Good on you for getting the recipe instructions! 😀

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Hi there! I’m Marissa.

The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, easy, mouthwatering recipes designed for home cooks. Read More…